Easy Chicken Pot Pie with Puff Pastry (Rotisserie Chicken Skillet)
A cozy one-skillet chicken pot pie with a creamy thyme gravy, rotisserie chicken, carrots, mushrooms and peas under a golden, flaky puff pastry top. Weeknight-easy, make-ahead friendly, and it works in individual ramekins too.
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Ingredients
Serves 6
- 4 tbsp unsalted butter
- 1 medium yellow oniondiced
- 2 medium carrotspeeled and diced (about 1 cup)
- 2 stalks celerydiced (about 3/4 cup)
- 8 oz cremini mushroomssliced (optional but recommended)
- 3 cloves garlicminced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup whole milk or half-and-half
- 1 tbsp fresh thyme leavesor 1 tsp dried thyme
- 1 tsp kosher saltplus more to taste
- 1/2 tsp freshly ground black pepper
- 3 cups shredded cooked chickenfrom 1 rotisserie chicken, skin removed
- 1 cup frozen peas
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 sheet frozen puff pastryabout 9 oz, thawed in the fridge overnight or on the counter 40 minutes
- 1 large eggbeaten with 1 tbsp water, for egg wash
- 1 pinch flaky sea saltoptional, for the top
The method
Heat the oven to 400°F (200°C) with a rack in the middle.
2 minMelt the butter in a 10-inch oven-safe skillet over medium heat. Add the onion, carrots and celery and cook for 6 minutes, stirring now and then, until the onion is soft and the carrots start to soften. Add the mushrooms and cook 4 minutes more, until they release their liquid and it mostly cooks off. Stir in the garlic for 30 seconds.
11 minSprinkle the flour over the vegetables and stir for 1 to 2 minutes so it coats everything and loses its raw smell.
2 minSlowly pour in the broth, stirring constantly to keep it smooth, then stir in the milk, thyme, salt and pepper. Bring to a gentle simmer and cook for 3 to 4 minutes, until thick enough to coat the back of a spoon.
5 minTake the skillet off the heat. Stir in the chicken, frozen peas, Dijon and lemon juice. Taste and add more salt if needed; the filling should taste well seasoned because the pastry is plain. Let it cool for 5 minutes so the pastry doesn't melt as you lay it on.
5 minUnfold the puff pastry on a lightly floured surface and roll it just enough to cover the skillet with a little overhang. Lay it over the filling, tuck or crimp the edges against the pan, brush with egg wash, sprinkle with flaky salt and cut 4 small slits in the center so steam can escape. For individual pot pies, divide the filling among 6 oven-safe ramekins and top each with a round of pastry cut slightly larger than the ramekin.
6 minSet the skillet on a foil-lined baking sheet to catch drips and bake for 25 to 30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling at the edges. Ramekins take about 20 to 25 minutes.
28 minLet the pot pie rest for 10 minutes so the filling thickens, then spoon into bowls, breaking the pastry into each serving.
10 min
Timings are a guide. Use the instruction and your own judgment as you cook.
Why this chicken pot pie works
A rotisserie chicken and a sheet of store-bought puff pastry turn an all-afternoon classic into a weeknight dinner that’s on the table in about an hour. Everything happens in one oven-safe skillet, so there’s no separate pie crust to blind-bake and no soggy bottom. A spoonful of Dijon and a squeeze of lemon at the end brighten the creamy gravy so it tastes rich, not heavy, and mushrooms add a deep, savory backbone.
Make ahead and storage
- Make ahead: Make the filling up to 2 days ahead and refrigerate. Rewarm it on the stove until just warm, then top with pastry and bake. Cold filling works too; add 5 to 10 minutes to the bake.
- Leftovers: Refrigerate covered for up to 3 days. Reheat portions in a 350°F oven for 15 to 20 minutes to keep the pastry crisp.
- Freeze: Freeze the cooled filling alone for up to 3 months. Thaw overnight, then top with fresh puff pastry and bake.
Swaps
- Turkey: Use 3 cups shredded leftover turkey; it’s an ideal post-Thanksgiving pot pie.
- Biscuit topping: Skip the puff pastry and top with 8 refrigerated or homemade biscuits; bake about 20 minutes, until golden and cooked through.
- Vegetables: Swap the mushrooms for 1 cup diced potatoes (add them with the carrots and cook until tender) or add 1/2 cup frozen corn with the peas.
- Lighter: Use 2% milk instead of half-and-half; the sauce will be slightly thinner but still creamy.
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